Ingredients
  • 1¾ cup whole wheat flour
  • 2 tsp baking powder
  • pinch of salt
  • 2 Tbsp honey
  • 1 tsp vanilla
  • 1 large egg
  • 3 Tbsp vegetable oil
  • 2 cups milk (whole milk, 1% or any alternative milk is fine)
  • *optional mix-ins if desired
  • *Butter for greasing the pan
Instructions
  1. In a large mixing bowl, combine dry ingredients (except mix-ins).
  2. In another mixing bowl, whisk all wet ingredients (except mix-ins).
  3. Stir the wet ingredients into the dry until combined. Do not over mix, but make sure all ingredients are well combined.
  4. Allow batter to rest for at least 10 minutes or up to thirty minutes.
  5. If batter has thickened, add more milk until pancake batter is similar to slightly thin cake batter. Add milk in increments of a quarter cup at a time.
  6. Now is the time to add mix-ins if using.
  7. Heat a non-stick or cast-iron skillet over medium heat.
  8. Grease the skillet with a small about of butter (about a half teaspoon) and pour a quarter cup of batter into pan. Spread batter into circular shape.
  9. Once edges of pancakes look dry and small bubbles are forming, flip and cook on the other side. Don't smash the pancake down!
  10. continue to cook for an additional 1-2 minutes on the other side until cooked through.
  11. Continue with remaining batter.
Recipe by Grain Mill Wagon at https://www.grainmillwagon.com/whole-wheat-pancakes/